Side dish
How To Make Ramen Eggs (Ajitsuke Tamago)
Ramen eggs (ajitsuke tamago) are a beloved topping for ramen that add a touch of richness, creaminess, and extra protein to noodle soups. With their delicately soft yolks and velvety whites, they make any bowl of ramen feel truly complete. But ramen eggs are delicious enough to enjoy on their own too!
The secret to incredible ramen eggs lies in carefully poaching the eggs and then letting them soak in a flavorful soy-mirin marinade. This gives you eggs with the ideal texture as well as complex salty-sweet umami flavor. Once you learn this easy method, you’ll be able to elevate your home ramen game to new heights. Let’s get cooking.
Table content
The History & Culture of Ramen Eggs
Ramen eggs have their roots in Chinese tea eggs, but became popularized in Japan. Ajitsuke tamago emerged as a topping for ramen during the postwar era in Japan.
The invention of this dish is often attributed to a ramen shop owner in Sapporo who decided to marinate boiled eggs in soy sauce. The unique flavor and texture was a hit with customers.
Today, ajitsuke tamago remains an integral part of ramen culture in Japan. No bowl of ramen is complete without that halved egg glistening in the broth! Ramen shops take pride in their unique marinades and egg boiling methods.
Ingredients
To make a batch of 6 perfect ramen eggs, you will need:
- 6 large eggs
- 1 cup soy sauce (preferably low-sodium)
- 1/2 cup mirin (Japanese rice wine)
- 1/2 cup water
- 1/4 cup sugar or honey
Some good substitutions for mirin include:
- Dry sherry
- Sweet marsala wine
- Sweet sake
- Rice vinegar plus sugar
For a vegan version, use coconut aminos instead of soy sauce.
Equipment
You will need:
- A medium saucepan to poach the eggs
- Slotted spoon or spider strainer to transfer eggs
- Mixing bowl for marinade
- Quart-sized ziploc bags or container to marinate eggs
- Ice bath set up in a larger bowl
How to Make Ramen Eggs (Ajitsuke Tamago)
Follow these simple steps for flawless ramen eggs every time:
- Bring a saucepan of water to a gentle simmer.
- Carefully lower eggs into the water using a slotted spoon. Poach for exactly 6 minutes for a perfectly jammy yolk.
- While eggs poach, combine soy sauce, mirin, water and sugar in a bowl. Whisk well to dissolve sugar.
- When eggs are done, immediately transfer to the ice bath to stop cooking. Let cool completely.
- Carefully peel eggs under cool running water. A little imperfection is ok!
- Place peeled eggs in ziploc bags or a container. Pour marinade over eggs and seal the bag.
- Marinate eggs in the fridge for at least 6 hours, up to 2 days. Turn the bag occasionally for even flavor.
- To serve, slice eggs in half lengthwise. The yolk should be just barely set with a creamy consistency. Enjoy!
Tips
- Lowering eggs gently into the water prevents cracking.
- Shocking in an ice bath makes them easier to peel.
- Let eggs come to room temp before peeling for best results.
Serving Suggestions
Ramen eggs are traditionally served halved and used as a topping for ramen soups. But here are some other fun ways to enjoy them:
- Chopped into ramen salad with crunchy vegetables
- Added to fried rice or chahan for extra richness
- Served on top of donburi or gyudon rice bowls
- Used in bento boxes or egg salad sandwiches
- Garnishing for poke bowls
- Toppings for veggie sushi rolls
Flavor Variations
Experiment with different marinade flavors:
- Miso Soy – Add white or red miso to the soy marinade
- Ginger Soy – Add minced ginger and a pinch of sesame oil
- Spicy Soy – Add sriracha or chili garlic paste
- Teriyaki – Use teriyaki sauce instead of soy sauce
- Ponzu – Substitute ponzu sauce for the soy sauce
- Matcha – Infuse the marinade with matcha powder
Feel free to play around and make the flavors your own!
FAQs About Ramen Eggs (Ajitsuke Tamago)
Why do ramen eggs taste so good?
Ramen eggs taste so good because they are marinated in a mixture of soy sauce, mirin, and other seasonings. This gives the eggs a rich, savory, and slightly sweet flavor. The marinade also penetrates the eggs and makes the yolk creamier.
Why do people put soft boiled eggs in ramen?
People put soft boiled eggs in ramen because they add protein and richness to the broth. The gooey, soft yolk also provides texture and flavors that complement the noodles and soup.
What does cracking an egg in ramen do?
Cracking a raw egg into ramen creates ribbons of cooked egg that add protein, richness, and texture to the dish. The egg cooks gently in the hot broth, absorbing flavors.
Can you reuse ramen egg marinade?
Yes, you can reuse the marinade for ramen eggs 2-3 times. Each time the seasoning will get more diluted, so you may want to add a bit more soy sauce or mirin to the mixture. Make sure to boil used marinade before using again to kill any bacteria.
Conclusion: Ramen Eggs
- Perfectly poached eggs and a well-balanced soy marinade are key
- Letting eggs marinate for at least 6 hours infuses them with flavor
- The soft yolk and silky white texture make them a luxurious ramen topping
- Ramen eggs also shine in rice bowls, bentos, sandwiches and more
- Get creative with flavored marinades like miso-ginger or matcha soy
Ramen eggs are simple to prepare, yet make your ramen experience so much more satisfying. I hope you’ll give this authentic Japanese recipe a try soon! Let me know how your homemade ajitsuke tamago creations turn out.
Ingredients
- 4-6 large eggs
- Water, for boiling
- ¼ cup mirin (sweet rice cooking wine)
- ¼ cup soy sauce (regular or low-sodium)
- 1 tablespoon sugar
- 1 inch fresh ginger, thinly sliced (optional)
- 2 cloves garlic, peeled and smashed (optional)
- ½ scallion, thinly sliced (optional, for garnish)
Instructions
- Boil the Eggs: Carefully place the eggs in a single layer in a pot and cover with cool water. Bring the water to a boil over high heat.
- Soft-Boil the Eggs: Once the water reaches a rolling boil, immediately turn off the heat, cover the pot with a lid, and set a timer for your desired cook time:
- For a very runny yolk: 6 minutes
- For a runny yolk with a slightly set center: 6 ½ minutes (recommended)
- For a medium-set yolk: 7 minutes
- Cool the Eggs: After cooking, immediately transfer the eggs to a bowl filled with ice water to stop the cooking process. Let the eggs cool completely in the ice bath for at least 15 minutes.
- Peel the Eggs: Once cool, peel the eggs carefully under running water. You can gently crack the shells all over against a counter to aid peeling.
- Prepare the Marinade: While the eggs are cooling, combine the mirin, soy sauce, and sugar in a small saucepan or heat-resistant container. Heat the mixture gently over low heat until the sugar dissolves. You can optionally add sliced ginger and garlic to the marinade for extra flavor, but remove them before adding the eggs.
- Marinate the Eggs: Transfer the peeled eggs to your chosen marinating container. Pour the cooled marinade over the eggs, ensuring they are submerged completely. Cover the container and refrigerate for at least 2 hours, or ideally overnight, for maximum flavor.
- Serve or Store: After marinating, the ramen eggs are ready to enjoy! You can serve them immediately, or store them in the marinade in the refrigerator for up to 3 days. The flavor will continue to develop the longer they marinate.
- Garnish (Optional): When serving, you can optionally slice the eggs in half and garnish them with thinly sliced scallions or a sprinkle of black pepper.
Notes
- For perfectly centered yolks, use eggs that are at room temperature before boiling.
- The marinating time can be adjusted based on your preference. A shorter marinate will result in milder flavored eggs, while a longer marinate will yield stronger soy and savory flavors.
- Discard the marinade after 3 days, and don't reuse it for safety reasons.
- You can experiment with adding other aromatics to the marinade, such as star anise or dried shiitake mushrooms.
Nutrition Facts
How To Make Ramen Eggs (Ajitsuke Tamago)
Serves: Variable
|
Amount Per Serving: 1 serving
|
||
|---|---|---|
| Calories | 70-80 | |
| % Daily Value* | ||
| Total Fat 4-5g | 6.2% | |
| Saturated Fat 1.5g | 5% | |
| Trans Fat 0g | ||
| Cholesterol 185mg | 61.7% | |
| Sodium 150-200mg | 6.3% | |
| Total Carbohydrate 1g | 0.3% | |
| Dietary Fiber < 1g | 0% | |
| Sugars 2-3g | ||
| Protein 6g | ||
| Vitamin A Excellent source | Vitamin C Negligible | |
| Calcium Moderate source | Iron Moderate source | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me
